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  • Blueberry Tarragon Salad Dressing

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Blueberry Tarragon Salad Dressing (pdf version)

Drizzle creamy, herbaceous dressing sparkling with chunks of blueberries over crisp greens, plump juicy tomatoes, and refreshing cucumber wheels. The blueberry and tarragon blend melds nicely with ranch-style dressing.

·         1 quart Sugar-infused blueberries

·         6 cloves Garlic, minced

·         1 tsp Salt

·         1-1/2 quart Buttermilk

·         1-1/4 cup Fresh lime juice

·         1/2 cup Fresh tarragon leaves, chopped

·         1 quart Low-fat sour cream

·         1 T Ground black pepper

Blueberry Note:

Sugar-infused blueberries (osmotically preserved). Fresh or frozen blueberries are placed in a vacuum chamber and undergo a slow natural infusion process with syrup solution and stabilizers. (Water activity: 0.5-0.87 Moisture: 40% maximum).

Blueberry Chutney (pdf version)

East meets West for a symphony of transcendental flavors. Traditional Indian spices blend beautifully with blueberries to enlighten the palate.

·         1/2 cup Dehydrated onion, minced

·         5-3/4 cup Red wine vinegar*

·         1-1/4 tsp Ground cinnamon

·         1/3 tsp Ground clove

·         1-3/4 tsp Garam masala

·         2-1/3 T Ground ginger

·         3/4 cup Medium brown sugar

·         4-3/4 T Cornstarch

·         3-1/2 cup Water

·         1-3/4 quart Sugar-infused blueberries

* Check acid level as vinegar strengths vary.

Process:

1.     Combine onion and vinegar in non-reactive saucepot. Soak for 15 minutes.

2.     Add remaining ingredients. Stir well.

3.     Warm mixture over medium-high heat. Cook until simmer.

4.     Cook for an additional 3-5 minutes, or until “cornstarch taste” cooks out. Stir well to avoid scorching.

5.     Remove from heat and cool. Reserve.

Yield: Approximately 1 gallon